ECAII - Soups, Stocks & Sauces, Salads & Sandwiches

Front

What is a stock made from roasted bones, meat and vegetables?

Back

Brown Stock

Front

What is the mother sauce made from tomatoes?

Back

Tomato Sauce

Front

What is the classic name for white sauce?

Back

Bechamel Sauce

Front

What are the five sauces that are used to produce other sauces?

Back

Mother Sauce

Front

What is a mixture of flour and fat used to thicken liquids?

Back

Roux

Front

What is a combination of two parts onion, one part carrot and one part celery?

Back

mire poix

Front

What is a small cheesecloth bag containing herbs and spices?

Back

bouquet garni

Front

What is a highly flavored liquid made with bones, vegetables, herbs and spices?

Back

Stock

Front

Stocks, broths, and consommes are all ________ soups.

Back

clear

Front

Two broad categories of soup include: clear and thick, clear and bisque, bisque and consumme, clear and cheese based

Back

clear and thick